Wednesday, March 18, 2015

My Three Bean Salad

  I love a good Three Bean Salad!  The traditional recipe calls for green beans, wax beans and kidney beans, but I've found that replacing the wax beans with chickpeas gives you a similar taste, the same pretty color combination...and more fiber!  
  I just made a bowl of this salad yesterday and because chilling it overnight in the fridge melds the flavors, it's ready for dinner tonight.  This recipe is great when you need to make something ahead that travels well!

Three Bean Salad
1 can of cut green beans
1 can of dark red kidney beans
1 can of chickpeas
1/2 C chopped onion (sweet or red onion)
1/4 C chopped bell pepper
Drain the beans and toss together with onion and green pepper in a mixing bowl.  Toss with dressing and chill in refrigerator for several hours or overnight.

1/2 C sugar (or Splenda)
2/3 C  cider vinegar
1/3 C  oil (I use vegetable or Canola oil)
1/2 tsp salt
1/4 tsp black pepper

Toss again right before serving!

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